Escarole and Potato Soup

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 8 cups for 2 servings
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1 tablespoon olive oil

1 medium onion, chopped

2 ribs celery, chopped

3 russet potatoes, peeled and cut into 1" pieces

4 cups low sodium chicken stock

2 cups water

Salt and pepper

1 large head escarole, washed and sliced into 1/2" ribbons


  1. In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.
  2. Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan